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Buffet
 

Buffet

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    Buffet Buffet Presentation Transcript

    • BUFFET
    • What is a buffet ?
      • Flat top furniture or a sideboard
      • Feeds the gathering
      • Minimum staff
      • Origin
              • English speaking countries
              • Second half of the 19 th century
              • English called it court cupbord
    • An overview
      • Buffet styles and concepts
      • Types of buffet
      • Buffet themes
      • Buffet setup
      • Buffet equipments
      • Planning the buffet menu
      • Buffet presentation
      • Cost analysis & management
    • Buffet styles and concepts
    • Buffet styles & concept
      • Modern day buffet
      • Cover all genre of guests
      • Styles of service
    • What makes buffet a buffet
      • Centralized idea or theme
      • Stylized food in volume
      • Professional & knowledgeable service
    • Creativity and the buffet
      • Food selection and grouping
      • Showmanship
      • Table settings and configuration
    • Types of buffet
    • Types of buffet
      • Meal period buffet
      • Brunch buffet
      • Fork buffet
      • Display buffet
      • Occasion buffet
      • Regional and ethnic buffet
      • Event oriented buffet
      • Seasonal buffet
      • International buffet
    • Meal period buffet
      • Served during particular time of day
      • Includes in between (happy hour)
      • Service of late night buffet snack
    • Brunch buffet
      • Made of breakfast & lunch foods
      • Offers a full array of hot and cold food
      • Includes (egg dish, fruits …….)
    • Fork buffet
      • Bite-sized food
      • Easily handled with the fingers
      • Flatware consists of fork & small plate
    • Display buffet
      • Presents a particular or group of item
      • Most appropriate for particular holiday or theme
    • Occasion buffet
      • Everything focus on specific occasion
      • Offers challenge to menu planner
    • Regional and ethnic buffet
      • Dominated by particular area or nationality
      • Customs , methods of food should be studied carefully
    • Event oriented buffet
      • Celebrates an occasion wanted by the restaurant or client.
      • Slightly different from occasion buffet
    • Seasonal buffet
      • Mark all the four seasons
      • Food offered-plentiful,readily available
    • Buffet themes
    • Importance of themes
      • Create elegance
      • Offer the appeal of quick service
      • Decreases the monotony of regular a’la carte service
      • Stimulate menu planner for new ideas
    • Meal period consists of
      • Breakfast
      • Lunch
      • Brunch
      • In between reception
      • Dinner
    • Theme buffet
      • Pool party
      • Picnic in the park
      • Costume party
      • Casino night
      • Business event
      • Night at the circus
    • Holiday buffet includes
      • New years eve
      • Valentine day
      • Hallooween
      • Mothers day
      • Christmas day
    • Seasonal
      • Harvest time
      • Easter
      • Summer food and drinks
      • Winter soups
    • Regional
      • Italian
      • Chinese
      • Mexican
      • Greek
      • Hawaiian
      • Asian
      • Sushi bar
    • Occasion buffet
      • Wedding reception
      • World series
      • Awards banquet
      • Restaurant or hotel anniversary
    • Buffet setup and layout
    • Buffet setup
      • Arrangement of fixtures
      • Serves gathering
      • Styles of service
    • Exemplary menu
      • Fresh fruit
      • French crudites
      • Les fromages
      • Whole poached salmon
      • Tortellini with sun dried tomatoes
      • Crunchy mustard chicken
      • Rice salads
      • desserts
    • Types of buffet setup
      • Two sided straight line buffet
      • Centralized buffet setup
      • Time saving buffet setup
      • 2 sided breakfast bar buffet
    •  
    •  
    • Points to be considered while setting a buffet
      • Space provided and & room dimension
      • Number of guest
      • Allotted time for service
      • Menu
      • Ease of service
      • Power& light needs
    • Buffet layout
      • Buffet laying on the paper &decision the table placement & configuration
      • Buffet worksheets indicates the basic item required
    •  
    •  
    • Types of layout
      • Hollow square
      • Rectangular
      • Closed horseshoe
      • Zig-zag
      • T-banquet
      • Double L
    • Buffet staff
      • Comparison of the staff skill
      • Number of pax
      • One waiter should handle 5-7 items
      • Type of buffet menu
      • Type of establishment
    • Buffet service
      • Buffet attendant should have thorough knowledge of
      • food and ingredient
      • utensil and service ware
      • portion size
      • presentation technique
      • service method
    • Planning the buffet menu
    • Importance of buffet menu
      • Well planned menu
      • Concept and menu selection
    • Menu development checklist
      • Concept and menu selection
      • Weed out items
      • Insurance policy
    • Menu development process
      • The markets or clients need and wants
      • Profitability versus cost
      • Quality and availability of products and use
      • Production capabilities and limitations
      • Expertise of staff
      • Ability to control
      • Variety and balance
      • Nutritional value and balance
      • Holding capability
      • Difficulty and ease of service
    • The markets or clients needs and wants
      • Time restraints
      • Price range
      • Featured concept
      • Entertainment type and amount
      • Degree of showmanship
      • Amenities - guest comforts
      • Amount of service desired
      • Kinds of food expected
      • Methods of preparation
      • The event itself
    • Profitability versus cost
      • The cost of each item in menu should be determined
      • For each item following cost is to be calculated
      • Food cost
      • Labor cost
      • Showmanship cost
      • Equipment cost
      • Holding &/or transportation cost
    • Quality and availability of products
      • One cant compromise on quantity
      • Proper handling of food
      • Highest quality of product
      • Planner makes specifications list
    • Expertise of staff
      • The required standards need to be met
      • Step by step review of proposed menu
      • Familiarization with skill of staff
      • On stage skills
    • Ability to control
      • Degree of control
      • No control over presentation
      • Not all foods make good buffet table foods
      • Example:
      • soufflés
      • high cost beef cuts
      • highly perishable foods
      • cheese sauced foods
    • Variety and balance
      • Not only assortment of food
      • Preparation methods
      • Colours
      • Sizes
      • Textures
      • Diversification of menu
    • Textures
      • Vital part of the menu
      • Texture includes:
      • correct textures
      • wrong textures
      • balanced textures
    • Shapes
      • Create balance
      • Easy to serve
      • Easy to consume
      • Attractive
      • Ability to hold
    • Nutritional value and balance
      • Healthful food
      • Smaller portions
      • Change in cooking style
      • Food groups
      • Points to be considered
    • Holding capability
      • Time of preparation
      • Gap between preparation & service
      • Type of ingredients
    • Buffet presentation
    • Buffet presentation
      • Influence besides foods
      • Adds to the beauty of buffet
      • Helps in enhancing sales
    • Important considerations for presentation
      • Centerpiece
      • Focal points
      • Buffet table signs
    • Centerpiece
      • Should reinforce theme
      • May be edible or inedible
      • If edible
      • announces the theme specialty
      • influence on guest choice
      • sufficient quantity for all guests
    • Types of centerpiece
      • Ice carving
      • Sculpture
      • company logo
      • Tallow carving
      • Antique pieces
      • Floral arrangement
    • Focal points
      • Compliments the food selections
      • Frames/showcases the food
      • Explains buffet concepts
      • Should not be a distraction
    • Types of focal points
      • Baskets
      • Tiered stands
      • Hanging mobiles
      • Theme related props
      • Wine bottles or casks
    • Buffet table signs
      • Convey information to guest
      • Explains:preparations, techniques & ingredients
      • Helps in sale of food
      • Covers for staff shortage
      • Helps in possibility of food sensibility
    • Selling the buffet
      • Tiering
      • Highlighting
      • Spot lighting
      • Packaging
      • Entertainment
    • Display buffets
      • Presentation of item or groups of items
      • Provides attraction for guests
      • Effective in ethnic or regional buffet
      • Acts as an advertising tool
      • Promotes buffet
    • Buffet cost control & management
    • Buffet cost control
      • Aims at:
      • increasing profit margins
      • reducing food cost
      • reducing pilferage
      • controlling buffet labor
    • It includes
      • Buffet production planning
      • Pre-costing
      • Determining actual food cost
      • Controlling waste
      • Setting the price
    • Buffet production planning
      • Eliminates over-production
      • Eliminates under production
    • It is done by
      • Issuing buffet production order which contains:
      • buffet item
      • portion size
      • planned portion
      • yield factor
      • raw quantities to be purchased
      • portion left over
      • portion consumed
    • Pre costing
      • Recommended for:
      • newly crated buffet menu
      • existing or cyclic menu
      • It includes:
      • determining portion size
      • calculating cost of each item
    • Determining actual food cost
      • Actual food cost is difference between
      • money value of food produced
      • money value of usable leftovers
      • Helps in:
      • measuring true profit or loss
      • making necessary arrangements
    • Controlling waste
      • Causes :
      • inaccurate production order
      • lack of skilled personnel
      • improper timing of food production
      • lack of proper pre portioning
      • over or under cooking
      • improper use or lack of equipment
    • Setting the price
      • Price of buffet must be :
      • cost effective
      • competitive
      • Establishing a cost effective price
      • covers all expenses
      • generates profits
      • Establishing a competitive price
      • guests percieves as a value
      • competes favourably with other operations
    • Thank you !